Business Commons^™

Ua12/2/1 Magazine, Wku Student Affairs

WKU Archives Records

Special magazine edition of the College Heights Herald:

• Wessling, Susan. Practicing What He Teaches – Dave LaBelle
• Bircking, Tanya. Ray’s Drive-In

Leadership In The Lodging And Non-Commercial Food Service Industries, Ronald F. Cichy, Michael P. Sciarini, Caroline L. Cook

Hospitality Review

The qualities of vision, communication, trust, and perseverance are strongly identified by leaders in the lodging and food service businesses as characterizing effective leaders. The authors report on their research into essential qualities which mark the innovative industry leader.

Competencies Of A Recreational Food Service Manager, Mickey Warner

Hospitality Review

Recreational food service is a newly-identified industry segment. It represents over 3 percent of the total industry and has its own specific competency requirements, in addition to core food service management competency needs. The education, training, and development needs for professionals in this industry segment have not as yet been ascertained. This article is an effort to establish a benchmark for future research in this area.

Voluntary Termination In Restaurants: An Exploratory Determination Of Causes, R. Thomas George

Hospitality Review

Each year high numbers of employees voluntarily terminate their employment with restaurant organizations. The author reports the results of an exploratory determination of the reasons why a group of employees who left during a three-month period did terminate with the organizations. The subjects were examined as a total group and as subgroups identified by position. It was found that 47.8 percent of the time the manager is able to influence the factors which may lead to voluntary separation from the organization.

Financial Planning By Contract Food Service Management Companies, Raymond S. Schmidgall Ph.D., Cpa

Hospitality Review

Drugs in the workplace is a growing problem that threatens a valuable human resource - the employee. Managers in the hospitality industry can take a proactive stance in meeting the problem head on. The authors discuss what managers can do.

Correlates Of Non-Institutional Food Service Turnover, Nita Cantrell, Mort Sarabakhsh

Hospitality Review

The high rate of restaurant employee turnover, particularly of the non-supervisory employee, is a continuing problem. The authors assess the possible correlates of this turnover and their relative strengths, ranking and comparing working hours, quality of supervision, chance for promotion, on-the-job training, pay, work of others, employees' attitudes, and management's interest in employees to present possible solutions for the high rate of turnover.

Selecting Pos Systems For Table Service Restaurants, Galen Collins

Hospitality Review

A point-of-sale system can enhance decision making, operational control, guest service, and revenues. However, not all POS systems offer the same features and potential for profit improvement. The author discusses those factors which are critical to POS system selection for table service restaurants

The Real Failure Rate Of Restaurants, Chris Muller, Robert H. Woods

Hospitality Review

A common assumption in the restaurant industry is that restaurants fail at an exceedingly high rate. However, statistical research to support this assumption is limited. The authors present a study of 10 years in the life of three markets and offer new data for managers to consider.

Dublin College Catering 1941-1991 (Cathal Brugha St, Dublin 1), Noel O'Connor

Other resources

This book was compiled to celebrate the 50th Anniversary of the Dublin College of Catering, Cathal Brugha Street in 1991. This college has played a central role in the development of education for the hotel, catering and tourism industry in Ireland over these 50 years leading up to 1991. As the College (now referred to as The College of Arts and Tourism, enters 2019, the work continues servicing the educational and skills needs of wider culinary and hospitality industries in Ireland and abroad).

Berkley Court, Menu, 1991, Berkley Court

Menu Collection

No abstract provided.